Sensing sound
Pure tone: |
A simple wave that consists of regularly alternating regions of higher and lower air pressure. |
frequency: |
The sound wave depends on how often the peak in air pressure passes the ear or microphone, measured in cycles per second. |
Pitch: |
How high or low a sound is. |
amplitude: |
Sound wave refers to its intensity, relative to the threshold for human hearing. It’s perceived as loudness. |
complexity: |
Sound waves or the mixture of frequencies influenced by perception of timbre. |
timbre: |
The quality of sound that allows you to distinguish two sources with the same pitch and loudness. |
How we experience taste
Stimuli: |
When you bite into something, molecules dissolve in fluid on your tongue. |
Receptors: |
They are received by taste receptors in taste buds on your tongue and in your mouth and throat. |
Pathway to the brain: |
The taste buds transmits the single along a cranial nerve, through the thalamus to other areas of your brain. |
Perceiving taste:
- Individual differences in taste perception:
~ Super-tasters
~ Non tasters
~ Learning, culture and experiences
- Many portions of what we commonly think of as taste actually comes from the sense of smell
- 5 basic tastes:
~ Salt, sour, bitter, sweet, savoury (umami)
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Outer ear funnels:
- the outer ear collects sound waves and funnels them towards the middle ear
- the middle ear transmits the vibrations to the inner ear
- the inner ear is where they are transduce into neural impulses
- the middle of the ear behind the eardrum contains three small bones called ossicles
- the outer area of the ear is called the pinna
Sensing touch
- touch receptors under the skins surface enable us to sense pain, pressure, texture, patterns or vibrations
- stimuli: registers the temperature and pressure
- receptors: temperature and pressure in your skin transmit that signal
- pathway to the brain: along the cranial nerve through the thalamus to the area of the somatosensory cortex that processes the body parts that were touched |
Food perception
- A multi sensory involving taste, smell and texture.
- learned preferences in food are important in determining flavour and taste experiences dramatically vary widely across individuals |
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Sound into neural impulses
Cochlea: |
A fluid-filled tube containing cells that transduce sound vibrations into neural impulses. |
Basilar membrane: |
A structure in the inner ear that moves up and down in time with the vibrations relayed from the ossicles. |
Travelling wave: |
The up and down movement that sound causes in the basilar membrane. |
Inner hair cells: |
Specialized auditory receptor neurons embedded in the basilar membrane. |
Somatosensation
The body senses are referred to as the somatosenses |
Haptic perception: |
Active exploration of the environment by touching and grasping objects with our hands. |
Body position
Proprioception: |
Sense of the body position. |
Vestibular system: |
Three fluid-filled semicircular canals and adjacent organs located next to the cochlea in each inner ear; used with visual feedback to maintain balance. |
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Neural impulses to the brain
- Action potentials in the auditory nerve travel to several regions of the brain stem in turn.
- Cerebral called area A1 - there is some evidence that the auditory cortex is composed of two distinct streams. Roughly analogous to the dorsal and ventral streams of the visual system.
~ Area A1: the primary auditory cortex in the temporal lobe |
Sensation to perception
Sensation: |
Pressure waves in the cochlea move the basilar membrane stimulating the sensory receptors called hair cells. |
Transduction: |
When the hair cells bend, they convert the pressure waves into signals that are sent to the brain by the auditory nerve. |
Perception: |
The auditory nerve carries the neural signal first to the thalamus and then to the primary auditory cortex, which processes your perception of the sound. |
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